Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Zuppa di Cozze e ceci mussel and chickpea soup is something which I’ve loved my whole life.
Zuppa Di Ceci Con Cozze (Chickpeas and Mussels Soup) - This soup is so savory, filling, and comforting… one of the best seafood soups I've had in a long time! Great recipe for Zuppa di Cozze e ceci mussel and chickpea soup. Make sure you serve it with warm crusty bread #mycookbook #italian #soup #seafood Zuppa Di Ceci Con Cozze (Chickpeas and Mussels Soup). Zuppa Di Ceci Con Cozze (Chickpeas and Mussels Soup) - This soup is so savory, filling, and comforting… one of the best seafood soups I've had in a long time!
To begin with this recipe, we must prepare a few ingredients. You can cook zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Get 800 g mussels
- Take 1 tin chickpeas - drained
- Make ready Clove garlic
- Prepare 200 ml veg stock
- Prepare 2 tablespoons passata sauce
- Make ready to taste Salt
- Make ready 2 tablespoons olive oil
- Make ready Small glass of white wine
- Make ready Parsley to serve
Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt, pepper, and stir together. The servings are large, so adjust accordingly if desired.
Instructions to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Firstly, wash the mussels, removing the beard. Then place in a large pan. Cover and heat on medium until they open and release their water. Drain and cool. Shell the mussels keeping some whole
- Make the stock. Heat oil in a pan and gently cook the garlic for about 2 minutes, then remove it. Add the drained chickpeas and turn up the heat to medium. Now add the wine and let it evaporate
- Add the stock, passata and simmer on low for about 5 minutes. Now remove half the sauce and blend separately using a hand blender until smooth. Now add it back in
- Stir and mix well. Add the mussels and simmer for another 3-4 minutes until heated through. Serve with fresh parsley and crusty bread
Add the mussels, wine, salt, pepper, and stir together. The servings are large, so adjust accordingly if desired. Time does not include preparing the clams. This is pretty much the soup I would get when I'd order it in New York family Italian restaurants. You can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor.
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